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Quality of edible coated fresh cut sapota using glucomannan in modified atmosphere packaging

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The objective of this research were determined the concentration of glucomannan for edible coating of minimally processed cherry sapota fruit, determined the O2 and CO2 composition and temperature for storage of minimally processed cherry sapota fruit, determined the quality of edible coated minimally cherry sapota fruit with edible coated during storage time, determined the packaging film of minimally processed cherry sapota fruit in modified atmosphere packaging during storage tim, determined the storage time of minimally processed cherry sapota fruit in modified atmosphere packaging. Cherry sapota fruits from fresh fruit shopping center in alam sutera, Serpong was subjected to various treatments : glucomannan concentration for edible coating, storage temperature, atmosphere composition, and type of packaging film. The result indicated the quality of edible coated minimally processed cherry sapota fruits was still acceptable in 6 days when stored at 0.55% glucomannan coating, 2-4% CO2 and 16-18% O2, white stretch film, and 10oC.

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Availability

B01046

(wh)

Available

Detail Information

Series Title

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Call Number

1046

Publisher

: Swiss German University., 2011

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

Specific Detail Info

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Statement of Responsibility

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